How to Make Authentic Amritsari Chole
Amritsari Chole, a quintessential Punjabi dish, is renowned for its rich, spicy flavors and its connection to the Golden Temple of Amritsar. This dish isn't just food; it's a culinary experience that engages all senses, offering a taste of the cultural depth of Punjab. Follow this detailed guide to bring the authenticity of Amritsari Chole right to your kitchen.
Ingredients
- 2 cups dried white chickpeas (soaked overnight or for 8 hours)
- 1 tsp baking soda (to soak chickpeas)
- 5-6 cups water (for boiling chickpeas)
- 2 black tea bags or 1 tbsp tea leaves
- 1 tsp salt
- 2 large onions, finely chopped
- 2 tomatoes, pureed
- 2-3 green chilies, slit
- 2 tbsp ginger-garlic paste
- 1 tbsp coriander powder
- 1 tbsp cumin seeds
- 1 tsp amchur (dry mango powder)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp anardana (pomegranate seeds) powder (optional)
- 1/2 cup fresh coriander leaves, chopped
- 1/4 cup tamarind water (optional for added tanginess)
- 4-5 tbsp ghee or oil
- Salt to taste
Preparation Steps
Soaking Chickpeas
Start with 2 cups of dried white chickpeas. Rinse them thoroughly, then soak them in water with 1 tsp of baking soda for at least 8 hours. This helps in softening the chickpeas and reduces cooking time.
đĄ Note: The baking soda can be omitted, but it helps in making chickpeas tender faster.
Cooking Chickpeas
Drain the water from the soaked chickpeas, and add them to a pressure cooker with about 5-6 cups of water, a pinch of salt, and 2 black tea bags or 1 tbsp of tea leaves. The tea will give the chickpeas that characteristic dark color.
- Pressure cook on high for about 4-5 whistles or until chickpeas are soft but still holding shape.
Spice Mix (Chana Masala)
Create your own chana masala or use store-bought. Hereâs a basic recipe for homemade chana masala:
| Spice | Quantity |
|---|---|
| Dry red chili | 2 |
| Bay leaf | 1 |
| Black cardamom | 2 |
| Green cardamom | 4 |
| Coriander seeds | 1 tbsp |
| Cumin seeds | 1 tsp |
| Cinnamon stick | 1 inch |
| Black peppercorns | 1â2 tsp |
| Amchur (dry mango powder) | 1â2 tsp |
| Anardana powder | 1â2 tsp |
| Kala namak (Black salt) | 1â2 tsp |
- Dry roast all the spices until aromatic.
- Grind into a fine powder.
đ¶ïž Note: Store the excess masala in an airtight container for future use.
Making the Chole
Once your chickpeas are cooked, set them aside. In a pan, heat the ghee or oil:
- Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until golden brown.
- Introduce ginger-garlic paste, green chilies, and continue to sauté until the raw smell disappears.
- Mix in the tomato puree, cooking until oil begins to separate from the mixture.
- Add coriander powder, turmeric, red chili powder, and your homemade or store-bought chana masala. Sauté well.
- Add the boiled chickpeas with their water, and adjust seasoning with salt. If desired, you can add some tamarind water for extra tanginess.
- Let it simmer for about 15-20 minutes to allow the flavors to meld. If the mixture becomes too thick, add more water.
- Finally, sprinkle garam masala, anardana powder (if using), and garnish with fresh coriander leaves.
đČ Note: For a creamier texture, you can lightly mash some chickpeas against the pan's side.
Serving Suggestions
Serve Amritsari Chole hot with:
- Amritsari Kulcha or bhatura for that iconic Punjabi combination.
- Plain or Jeera Rice for a lighter meal.
- Pickle and onions as side companions to enhance the experience.
In closing, Amritsari Chole brings a slice of Punjabâs rich culinary heritage to your table. This recipe strikes a balance between tradition and ease, allowing you to recreate the depth of flavor and cultural essence of Amritsari Chole with authentic spices and simple steps. Whether youâre cooking for a family feast or an exotic lunch, this dish is sure to tantalize your taste buds with its robust, tangy, and mildly spicy profile.
What makes Amritsari Chole different from other Chole recipes?
+
Amritsari Chole is distinguished by its dark color, achieved through the use of tea while boiling chickpeas, and a unique blend of spices like anardana powder for tanginess.
Can I make Amritsari Chole without a pressure cooker?
+
Yes, though it will take longer. Soak chickpeas overnight, then boil them in a pot with tea until they are soft, which can take up to 1.5 to 2 hours.
How can I make Amritsari Chole less spicy for kids?
+
Reduce or omit the green chilies and decrease the amount of red chili powder. You can also add a touch of cream or milk to mellow down the spice.
